Effects of different microwave intensity on the extraction yield and physicochemical properties of pectin from dragon fruit (Hylocereus polyrhizus) peels-Reference-Cited by-同舟云学术

Effects of different microwave intensity on the extraction yield and physicochemical properties of pectin from dragon fruit (Hylocereus polyrhizus) peels

Published:2019-04 Issue: Volume:18 Page:100186
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Rahmati Shahrooz,Abdullah Aminah,Kang Oon Lee

Funder

Ministry of Agriculture and Agro Based Industry

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference39 articles.

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4. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes;Chatjigakis;Carbohydrate Polymers,1998

5. The effect of sugars on viscosity of pectin solutions: II. Comparison of dextrose, maltose, and dextrins;Chen;Journal of Colloid and Interface Science,1967

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